No bake strawberry cheesecake is a rich and creamy no bake cheesecake made with a brown sugar graham cracker crust, topped with a creamy cheesecake layer filled with fresh strawberry puree. Top this easy to make strawberry cheesecake with lightly sweetened whipped cream and more sweet strawberries for a decadent and simply refreshing dessert.
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Why Should You Make This Recipe
I have a few cheesecake recipes on the blog that I absolutely adore. My Peanut Butter Cheesecake, Tiramisu Cheesecake, Creme Brulee Cheesecake, Biscoff Cheesecake and Chocolate Chip Cheesecake are all incredibly delicious no bake and baked cheesecake cheesecake recipes from the blog. I know you’ll love this strawberry cheesecake recipe because:
- Super simple to make. Make this wonderfully easy strawberry cheesecake without baking anything in about 30 minutes. Then allow the creamy strawberry cheesecake to set in the fridge for at least 8 hours or up to overnight.
- The perfect make ahead dessert. The strawberry cream cheese filling needs time to chill and set up in the fridge. Make this strawberry no bake cheesecake in the morning to enjoy for dessert later that day or even better, make it the day before you want to enjoy it.
- Fresh twist on a classic dessert. The fresh flavor of sweet spring and summer strawberries brings a lightness to the classic cheesecake flavor profile.
Ingredients
This strawberry no bake cheesecake recipe requires only a handful of ingredients to make and you probably already have them in your pantry and fridge! Here’s what you’ll need to make this easy strawberry cheesecake.
Strawberry Puree
Gather fresh strawberries, sugar, lemon juice and cornstarch.
No Bake Cheesecake
- Graham Cracker Crust: Gather graham crackers, light brown sugar, salt and melted butter.
- No Bake Cheesecake: Gather cream cheese, powdered sugar, vanilla extract, lemon juice and heavy cream.
Strawberry Cheesecake Topping
Gather heavy cream, sugar, vanilla extract and fresh strawberries for topping.
Substitutions
Here are my recommended substitutions to make this no bake cheesecake with strawberries if you need them.
- Strawberries: Use fresh, ripe and sweet strawberries. Taste the strawberries to ensure they are sweet. If needed, add a little more sugar to taste.
- Cornstarch: This is used to thicken the pureed strawberries. Omit if needed, but ensure the strawberries are reduced down to a thick sauce like consistency.
- Cream Cheese: This strawberry filled cheesecake is made with full fat Philadelphia cream cheese. It is important to use full fat versus reduced fat for this baked cheesecake recipe. I personally love using Philadelphia for all my cheesecake recipes.
- Heavy Cream: This is combined with cream cheese to create a creamy, rich and light filling that’s similar to baked cheesecake.
- Powdered Sugar: I like using powdered sugar for no bake cheesecakes. The cornstarch in the powdered sugar helps to keep the filling stabilized. Feel free to use regular extra fine sugar instead.
- Vanilla Extract: This provides a lovely background flavor for the cheesecake filling. Omit if you don’t have this ingredient.
- Graham Crackers: Feel free to use any cookie in place of the graham crackers. Use about 22 - 26 Oreo cookies vanilla or golden Oreos mixed with 4 - 5 tablespoons butter.
- Whipped Cream and Fresh Berry Topping: If you prefer to use a whipped cream like topping that’s a bit more stabilized than regular whipped cream use my Mascarpone Frosting.
How To Make
Learn how to make no bake strawberry cheesecake in a few easy steps.
Make the Strawberry Cheesecake
- Lightly grease and line the bottom of a 9 inch springform pan. If you would like, line the sides of the springform pan as well. Make the strawberry sauce. Place the strawberries, cornstarch, sugar and lemon juice into a food processor. Blend the ingredients together until smooth. Pour all of the strawberry puree into a saucepan. Bring the puree to a boil over medium high heat then reduce the temperature to low. Cook the strawberry mixture until it reduces down to about ½ cup strawberry sauce. Cool the reduced strawberries until room temperature. This takes at least 30 minutes.
- Make the graham cracker crust by processing graham crackers, light brown sugar and salt in a food processor to mostly fine crumbs. Add the melted butter and pulse the mixture until it clumps together. Press the crust along the bottom and up the sides of a 9” springform pan. Chill in the fridge while making the cheesecake filling.
- In a mixing bowl fitted with whisk attachment, whip the heavy cream and ½ cup (60 g) powdered sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the cream cheese and strawberry filling. Switch to a paddle attachment. Cream the cream cheese and on low until very smooth. Scrape the bowl and repeat mixing as needed until the cheese is smooth across the button of the bowl. On low, cream in the cooled (½ cup) strawberry sauce, remaining cup of powdered sugar, lemon juice and vanilla extract until smooth and well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.
Chill and Serve the Strawberry Cheesecake
- Evenly pour and spread the entire strawberry cheesecake filling into the prepared crust. Cover the top and sides of the springform pan with plastic wrap and transfer the strawberry no bake cheesecake to the fridge to chill for at least 8 hours.
- When it’s time to serve the strawberry cream cheese cake make the whipped cream topping. Pour the cold heavy cream, sugar and vanilla extract into a mixing bowl fitted with the whisk attachment. Whip on low-medium speed for 4 - 7 minutes or until the whipped cream is whipped to medium- stiff peaks. Remove the cheesecake from the springform pan to a serving plate. Top the strawberry cheesecake with the whipped cream and more fresh strawberries.
How To Store, Freeze and Thaw
- Store: Keep this strawberry cheesecake wrapped in plastic wrap in the fridge for up to 5 days.
- Freeze: Chill the prepared cheesecake for the 8 hours. Do not top with the whipped cream or more berries. Wrap the entire cheesecake in plastic wrap and foil. Store it in the freezer for up to 2 months.
- Thaw: Transfer the frozen cheesecake to the fridge to thaw overnight. Once thawed, prepare the whipped topping. Top the cheesecake with the whipped cream and more fresh berries right before serving.
M’s Expert Tips
- Make sure to reduce the strawberry puree. Reducing the strawberry puree infuses the maximum amount of strawberry flavor into the cheesecake filling while also keeping the texture of the cheesecake rich and creamy.
- Strain the strawberry puree for the smoothest strawberry sauce. This step is mostly down to personal preference, but removing the seeds creates the smoothest texture for the strawberry cream cheese filling.
- Bring the cream cheese to room temperature. This allows the cheeses to mix together more evenly and without lumps.
- Helpful tip. If the cream cheese is too cold to easily cream into a smooth even texture after sitting out for 1 - 2 hours, heat up a damp dish towel in the microwave for 30 - 45 seconds. Carefully remove the towel and wrap it around the bottom of the mixing bowl. Mix the cream cheese and mascarpone on low. The heat from the towel will soften the cheeses while it’s mixing.
- Go low and slow: Mix the ingredients at the lowest speed and just until they are mixed well.
- Make sure to chill the cheesecake cake for at least 8 hours. Chilling this creamy and decadent cheesecake with strawberries for less time could result in filling that isn’t properly set.
FAQs
What sets a no bake cheesecake?
There are a few ways to set and stabilize a no bake cheesecake. Whipped heavy cream (whipped cream), gelatin and/or powdered sugar are all ways to help set a no bake cheesecake.
Can you freeze a strawberry no bake cheesecake?
Yes, freezing a no bake cheesecake is easy to do. First prepare the cheesecake recipe according to the recipe directions. Then allow the cheesecake to fully set in the fridge as written in the recipe. Finally, wrap the cheesecake pan fully in a layer of plastic wrap and a layer of foil.
How do I make a delicious no bake cheesecake?
There are a few ways to ensure you make the best no bake strawberry cheesecake. Make sure to use full fat ingredients, gently fold in the whipped cream for the best texture and make sure to thoroughly chill the cheesecake for at least 6 - 8 hours. Overnight chilling will result in the best no bake cheesecake.
What is the best brand of cream cheese for the best cheesecake?
I am a firm believer that Philadelphia Cream Cheese is the best cream cheese to make the best cheesecake.
Other No Bake Strawberry Recipes to Try
- Strawberry Cheesecake Ice Cream
- Macerated Strawberries
- Strawberry Whipped Cream
- Strawberry Tiramisu
- Strawberry Mousse
- Strawberry Glaze
If you try this No Bake Strawberry Cheesecake Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
No Bake Strawberry Cheesecake Recipe
No bake strawberry cheesecake is a rich and creamy no bake cheesecake made with a brown sugar graham cracker crust crust, topped with a creamy cheesecake layer filled with fresh strawberry puree. Top this easy to make strawberry cheesecake with lightly sweetened whipped cream and more sweet strawberries for a decadent and simply refreshing dessert.
Equipment
- 1 parchment paper
- 1 sauce pan
- 1 food processor
- 1 stand mixer with paddle attachment and whisk or electric hand mixer with beaters
Ingredients
Fresh Strawberry Sauce
- 1 pound fresh strawberries cleaned and hulled
- ½ cup (100 g) granulated sugar
- 1 tablespoons (30 ml) lemon juice
- 1 tablespoon cornstarch
No Bake Cheesecake
- 28 graham crackers about 3 sleeves
- ½ cup (100 g) light brown sugar
- ½ teaspoon salt
- ½ cup (113 g) melted unsalted butter
- 1 cup (240 ml) cold heavy cream
- 1½ cups (180 g) powdered sugar, divided
- 3 8 oz. blocks cream cheese, room temperature
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
Strawberry Cheesecake Topping
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons (25 g) sugar
- ½ teaspoon vanilla extract
- 1 cup sliced or diced strawberries tossed in 1 teaspoon sugar
Instructions
- Place the strawberries, cornstarch, sugar and lemon juice into a food processor. Blend the ingredients together until smooth. Pour all of the strawberry puree into a saucepan. For a seedless strawberry sauce, press the puree into the sauce pan through a mesh colander.Bring the puree to a boil over medium-high heat then reduce the temperature to low. Cook the strawberry mixture until it reduces down to about ½ cup strawberry sauce. Cool the reduced strawberries until room temperature. This takes at least 30 minutes.1 pound fresh strawberries, ½ cup (100 g) granulated sugar, 1 tablespoons (30 ml) lemon juice, 1 tablespoon cornstarch
- Lightly grease and line the bottom of a 9 inch springform pan. If you would like, line the sides of the springform pan as well. Make the graham cracker crust by processing graham crackers, light brown sugar and salt in a food processor to mostly fine crumbs. Add the melted butter and pulse the mixture until it clumps together. Press the crust along the bottom and up the sides of a 9” springform pan. Chill in the fridge while making the cheesecake filling.28 graham crackers, ½ cup (100 g) light brown sugar, ½ teaspoon salt , ½ cup (113 g) melted unsalted butter
- In a mixing bowl fitted with whisk attachment, whip the heavy cream and ½ cup (60 g) powdered sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the cream cheese and strawberry filling. Switch to a paddle attachment.1 cup (240 ml) cold heavy cream, 1½ cups (180 g) powdered sugar, divided
- Cream the cream cheese and on low until very smooth. Scrape the bowl and repeat mixing as needed until the cheese is smooth across the button of the bowl. On low, cream in the cooled (½ cup) strawberry sauce, remaining cup of powdered sugar, lemon juice and vanilla extract until smooth and well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.3 8 oz. blocks cream cheese, room temperature, 2 teaspoons lemon juice, 2 teaspoons vanilla extract
- Evenly pour and spread the entire strawberry cheesecake filling into the prepared crust. Cover the top and sides of the springform pan with plastic wrap and transfer the strawberry no bake cheesecake to the fridge to chill for at least 8 hours.
- When it’s time to serve the strawberry cream cheese cake make the whipped cream topping. Pour the cold heavy cream, sugar and vanilla extract into a mixing bowlfitted with the whisk attachment. Whip on low-medium speed for 4 - 7 minutes or until the whipped cream is whipped to medium- stiff peaks. Remove the cheesecake from the springform pan to a serving plate. Top the strawberry cheesecake with the whipped cream and more fresh strawberries.1 cup (240 ml) cold heavy cream, 2 tablespoons (25 g) sugar, ½ teaspoon vanilla extract , 1 cup sliced or diced strawberries
Notes
Store: Keep this strawberry cheesecake wrapped in plastic wrap in the fridge for up to 5 days.
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